- 2/3 cup packed brown sugar
- 1 tablespoon cornstarch
- 1/4 cup apple cider or apple juice (marinade from apples)
- 1/4 cup butter
- 1 egg yolk
1. For the Caramel Sauce, in a small saucepan combine the brown sugar and 1 tablespoon cornstarch. Add 1/4 cup apple cider or apple juice and butter. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. In a small bowl beat 1 egg yolk; gradually stir in 1/2 cup of the hot brown sugar mixture. Add the egg mixture to the saucepan. Cook and stir until bubbly; reduce heat. Cook and stir for 2 minutes more. Remove from heat; cover and cool. Use 1/2 cup of the Caramel Sauce for the Caramel Cream Filling. If necessary, thin the remaining Caramel Sauce with 1 to 2 teaspoons apple cider or apple juice to make a topping of drizzling consistency. Makes 3/4 cup.
2. For Caramel Cream Filling, in a bowl beat 1, 8-ounce cream cheese until fluffy. Gradually beat in 1/2 cup of the Caramel Sauce.